Dresden Eierschecke

Ingredients for 12 servings:

• 750 g quark (low-fat quark)
• 1 pack of pudding powder, vanilla
• 2 eggs, separated
• 150 g sugar
• 375 ml milk
• 1 pack of pudding powder, vanilla
• 5 eggs
• 150 g sugar
• 150 g butter

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 40 minutes

Thoroughly mix the quark with the egg yolks, pudding powder, and sugar. Fold in the stiffly beaten egg whites. Pour into a greased springform pan. Mix the pudding powder with 2 tablespoons of sugar and make a pudding with the milk (works best in the microwave). Stir the remaining sugar and butter into the hot pudding mixture. When the mixture has cooled slightly, stir in the egg yolks. Beat the egg whites until stiff peaks form and fold in. Pour onto the quark mixture and smooth the surface. Bake in a preheated oven at approximately 175 degrees Celsius for about 70 minutes. (Caution! Only move on tiptoes!) After about 10 minutes, carefully remove the Eierschecke from the oven, place it on a heatproof surface, and use a sharp knife to carefully separate the cake from the edge of the springform pan. The Eierschecke should rest for 12 hours before turning out. Tip: I bake the Eierschecke in a springform pan with a glass bottom. This way I elegantly avoided the dangerous “falling” of the rather delicate cake.